LCBO Food & Drink Autumn 2024

HOT POTATOES

Potato Peel Nachos with Chorizo & Spicy Cheese Sauce This recipe diverts potato peels from the green bin and transforms them into a delicious appetizer. While you can eat these spicy, cheesy nachos with your hands, they can get messy, so some peo ple might prefer using a fork. CRISPY POTATO PEELS 4 lbs (1.81 kg) large russet potatoes, about 5, scrubbed 3 cups (750 mL) canola oil for deep-frying Salt to taste 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) all-purpose flour 3/4 cup (175 mL) whole milk, kept hot over low heat 3 oz (85 g) grated old cheddar 1 tsp (5 mL) hot sauce 2 tsp (10 mL) oil from deep-frying potatoes 1 link fresh Mexican-style chorizo, about 4 oz (115 g), meat removed from casing 1/4 cup (60 mL) diced white onion Cilantro leaves to garnish 1. For the crispy potato peels, peel potatoes with a Y-peeler using a firm hand going from middle to ends directly into a bowl of cold Waste Not Before you toss potato peels into the green bin, consider some fun ways to use them up. Infuse milk with peels before using it in mash for a deeper potato flavour. Throw them in vegetable stock to give it more body. Or fry them until crisp for these Potato Peel Nachos with Chorizo & Spicy Cheese Sauce.

a cool, dark place up to 1 month or freeze up to 6 months.)

about 2 minutes. Remove from heat. Reduce heat to low and reheat cheese sauce until hot. 6. Place crispy potato peels on a warmed serving dish. Drizzle gen erously with cheese sauce. Transfer extra sauce to a warmed ramekin. Sprinkle with chorizo, onion and cilantro. Serve immediately with extra sauce on side.

water. (Store peeled potatoes in cold water to cover in fridge for intended use, up to 1 day.) Rinse potato peels in several changes of cold water, drain and dry on a clean kitchen towel.

4. For the spicy cheese sauce, melt butter in a small saucepan over medium heat. Add flour. Whisk 1 minute. Gradually whisk in hot milk. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, whisking often, until thickened, about 3 minutes. Reduce heat to low. Gradually whisk in cheese until melted. Stir in hot sauce. Season with salt, if necessary. Remove from heat. 5. Heat oil in a small, nonstick frying pan over medium-high heat. Add chorizo. Cook, break ing up with a wooden spoon, until browned and cooked through,

2. Heat oil in a large, heavy bottom pot to 350°F (177°C).

3. Blot excess moisture from potato peels with paper towel. Fry peels in three batches, stirring occasionally, until brown and crisp, 3 to 4 minutes. Transfer with a spider or slotted spoon to a baking sheet lined with paper towel. Season with salt. (To save leftover oil for using to fry potatoes again, cool, fine-strain and transfer it to an airtight container. Store it in

Serves 4

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